Effect of feeding garlic (Allium sativum) on haematological, serum biochemical profile and carcass characteristics in broiler chicken

Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 8 Number 10 (2019)
Journal homepage:

Original Research Article

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Effect of Feeding Garlic (Allium sativum) on Haematological, Serum
Biochemical Profile and Carcass Characteristics in Broiler Chicken
Bondona Borgohain, Joga Dev Mahanta, Deben Sapcota,
Bornalee Handique* and Rafiqul Islam
College of Veterinary Science, Assam Agricultural University, Khanapara,
Guwahati-781022, Assam, India
*Corresponding author

ABSTRACT

Keywords
Broiler chicken,
Carcass
characteristics,
Garlic,
Haematological,
Serum biochemical

Article Info
Accepted:
07 September 2019
Available Online:

10 October 2019

A total of 144 day old broiler chicks (Cobb-400 Y) were randomly
distributed into four groups (3 replicates of 12 chicks) using randomization
block design viz. T0 contained no garlic powder supplementation while diet
T1, T2 and T3 contained 0.5, 1.0 and 1.5% of garlic powder, respectively
along with probiotic powder named probios. Haemoglobin, total RBC,
Cholesterol, Triglycerides, HDL and LDL were differed significantly
(P<0.05) among different treatment groups. Significantly (P<0.05) lowest
cholesterol was recorded in T3 and T2 group as compared to T1. The per
cent yield of cut-up parts like neck, wing, back, breast, thigh, drumstick and
relative weight of organs on dressed weight basis did not differ
significantly among different treatment groups except the per cent weights
of liver, gizzard, lungs and abdominal fat. The study revealed that garlic
supplementation in commercial broiler diet reduced serum cholesterol,
triglycerides and minimizes excessive fat deposition in broiler carcass.

Introduction
Broiler farming has emerged as the most
profitable business for self employment
among the rural society. The fast growing
nature of broiler chickens and their short
generation interval have been associated over
the years with the use of antibiotic growth
promoters in animal feeds in order to improve

the quality of the product. However, the use of
antibiotic based growth promoters is presently
facing serious problem and has raised global
concern as some reports revealed their ill

effects among which are development of
microbial resistance to the products and their
potential harmful effects on human health
(Rahmatnejad et al., 2009). Moreover,
antibiotics lead to drug resistance in bacteria

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Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

and drug residues in meat (Issa and Omer,
2012). These lead to the search for alternative
substances that eliminate these threats.
Probiotics, Prebiotics and medicinal plants as
natural feed additives are currently used in
poultry diets to enhance the performance and
immune response of birds. Garlic (Allium
sativum) which belongs to the family
Alliaceae and the genus Allium (Eric, 2010) is
widely distributed and used in all over the
world as a spice and herbal remedy for the
prevention and treatment of variety of diseases
(Javandel et al., 2008). These functions are
mainly attributed to the bioactive components
present in garlic (Amagese et al., 2001), which
is a sulpher containing organic compound
known as diallyl polysulphide which possess
antimicrobial activity (Tsao and Yin, 2001)
that could be responsible for the growth

promoting effects of garlic. Qureshi et al.,
(1983) concluded that garlic has the tendency
to lower serum and liver cholesterol. To
enhance the activity of these probiotics,
prebiotics are essential. Inulin is present in
significant quantities in several vegetables
specially garlic. The inulin content of garlic on
dry weight basis was reported as 9-16%
(Source: RemadySpot.com).
Materials and Methods
The experiment was conducted in the
experimental poultry shed of Instructional
Poultry Farm, College of Veterinary Science,
Assam Agricultural University, Khanapara781022. The experimental protocol was
approved by the Institutional Animal Ethics
Committee (IAEC) with approval No.
770/ac/CPCSEA/FVSc/AAU/IAEC/15-16/349
and carried out as per the guidelines of
Committee for the Purpose of Control and
Supervision of Experiments in Animals
(CPCSEA), Ministry of Environment, Forests
and Climate Change, Government of India. A
total of 144 day old broiler chicks (Cobb-400
Y) randomly distributed into four groups (3

replicates of 12 chicks) using randomization
block design viz. T0 contained no garlic
powder supplementation while diet, T1, T2 and
T3 contained 0.5, 1.0 and 1.5% of garlic
powder, respectively. All the experimental

groups (T0, T1, T2 and T3) were fed
commercial brand of probiotic powder (Trade
name- Probios, manufactured by Stallen South
Asia Pvt. Ltd., Thane, Maharastra) at the
recommended dose of 1g/litre of drinking
water. This Probios contained Bifidobacterium
bifidum, Lactobacilluc acidophilus, L.
bulgaricus, L. casei, L. plantarum, L. faecium
and Streptococcus thermophilus, yeastTorulopsis spp, Aspergillus coryza. The
broiler starter and finisher diets were prepared
as per BIS (1992) recommendation. The
composition and nutritive value of basal diets
are shown in Table 1. All the chicks were
given ad libitum access to feed and water. The
chicks were vaccinated against Ranikhet
disease with Lasota strain (F1) and Infectious
Bursal Disease (IBD) vaccine on 7th and 14th
day of age, respectively.
At the end of the experiment, six birds from
each group were selected for collection of
blood sample from the wing vein. For
estimation of haematological parameter blood
was collected aseptically with anticoagulant
and estimated using automatic haematolyzer.
For estimation of total serum biochemical
profile blood was collected aseptically from
the birds. The blood samples were brought to
the laboratory without disturbing the clots and
centrifuged at 3000 rpm for 15 min. to collect
serum and stored at -20°C till further analysis.

Serum biochemical profiles were estimated by
spectrometric method (dual beam UVSpectrometer) using commercial kits (Coral
Clinical System, Uttrakhand, India).
Birds were slaughtered for the carcass
parameters at the end of the experimental trial.
The birds were fasted overnight and preslaughter weights were recorded. The dressed

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Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

weight of each group was obtained separately
after complete bleeding and removal of
feathers, viscera, head and legs by keeping the
skin intact with the carcass and calculated as
percent of pre-slaughter weight. The neck,
wing, back, drumstick, thigh and breast meat
were weighed seperately and divided by preslaughter weight to determine relative weight
and expressed as percentage. Fat around the
abdominal wall was removed and weighed and
calculated as percentage preslaughter weight.
The edible visceral organs (heart, liver and
gizzard) and lymphoid organs were weighed
individually after separating from viscera. The
total weight of small intestine along with
caecal content was taken and calculated as
percent of pre-slaughter weight.
Results and Discussion
Haematological parameters

All the haematological parameters except
haemoglobin and total RBC recorded in the
present study differed significantly (P<0.05)
among different treatment groups (Table 2).
Contrary to the present result, Ayeni et al.,
(2008) and Jimoh et al., (2012) stated that
haematological
parameters
were
not
significantly
affected
by
garlic
supplementation of the broilers diets. The
PCV percentage recorded in T1 and T2 (24.60
and 24.72) group was significantly (P<0.05)
higher as compared to T0 group (21.54). This
result corroborated with the findings of Elagib
et al., (2013) who found numerically higher
PCV values (24.00 and 23.70) in garlic treated
groups as compared to control (22.00). The
total WBC, WBC differential count
(Neutrophil, Eosinophil, Monocyte and
Lymphocyte) recorded in the present study
was significantly (P<0.05) higher in T2 and T3
groups as compared to T0 and T1 group.
Contrary to the present results, Elagib et al.,
(2013) found no significant effect (P>0.05) on
the differential count of WBC in broiler

chicken supplemented with 3 and 5 per cent of
garlic powder in feed. Fadlalla et al., (2010)
who reported significantly (P<0.05) higher
total WBC (820.50 million/mm3) in garlic
treated (0.3%) groups as compared to control.
Serum biochemical parameters
The mean values of ALT, total serum
cholesterol, triglycerides, HDL and LDL
except serum glucose were differed
significantly (P<0.001) among different
experimental groups (Table 3). The total
serum cholesterol was significantly lowest in
T3 and T2 (109.48 and 110.89 mg/dl) as
compared to T0 and T1 group (165.01 and
146.48 mg/dl). These results agreed with
Prasad et al., 2009 and Issa and Omer, 2012
who reported that dietary supplementation of
garlic powder at different concentrations
caused a significant decrease in the mean
values of total cholesterol, LDL and
Triglycerides while HDL was significantly
increased in broiler chicken up to 8 weeks of
age in comparison to control group. This
might be due to possible mechanisms of
hypocholesterolaemic and hypolipidemic
action of garlic which depresses the hepatic
activities of lipogenic and cholesterogenic
enzymes such as malic enzyme, fatty acid
synthase,

glucose-6-phosphatase
dehydrogenase (Qureshi et al., 1983 and Chi
et al., 1982) and 3-hydroxyl-3-methylglutaryl-CoA (HMG-CoA) reductase (Qureshi
et al., 1983).
Carcass characteristics
Carcass quality trait
All carcass quality traits (live weight, dressed
weight, dressing percentage and giblet weight)
except giblet yield percentage recorded in the
present study did not differ significantly
(P<0.05) among different treatment groups
(Table 4). These findings were in agreement

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Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

with the reports of Javandel et al., (2008),
Amouzmehr et al., (2013) and Kharde and
Soujanya (2014), who reported that
supplementation of garlic had no significant
effects on major carcass characteristics
including the dressing percentage. However
Raeesi et al., (2010) and Eltazi et al., (2014)
found significant differences in carcass traits
including the dressing percentage in broiler
chicken due to supplementation of garlic
powder in feed.
Cut up parts

The per cent yield of cut-up parts like neck,
wing, back, breast, thigh and drumstick did
not differ significantly (P>0.05) among
different treatment groups (Table 5). Similar
observations were reported by Amouzmehr et
al., (2013) and Milosevic et al., (2013) who
found no significant differences in the per cent
yield of drumstick, breast and thigh among the
control and garlic fed treated groups. Contrary
to the present findings, Ademola et al., (2004)
found significant (P<0.05) differences in
weights of wing and drumstick among
different treatment groups. Raeesi et al.,
(2010) also found significant (P<0.05)
differences in per cent yield of thigh and
breast among the control and garlic treated
groups.
Relative organ weights
The mean per cent weights of relative organs
on Dressed Weight Basis (DWB) under
different treatment groups are presented in
Table 6. The per cent weights of relative
organs of broiler chicken on dressed weight
basis did not differ significantly (P>0.05)
among different treatment groups except the
per cent weights of liver, gizzard, lungs and
abdominal fat. The per cent weights of liver,
gizzard, lungs and abdominal fat of T0 group
(2.41, 2.48, 0.97 1.31 per cent) were
significantly (P<0.05) higher than the garlic

fed groups. This implies that this level is
appropriate for the birds and that the test diets
did not contain any appreciable toxin.
According to Bone (1979) abnormalities in the
weights of the internal organs like liver,
kidney and gizzard arise because of increased
metabolic rate of the organs in attempt to
reduce toxic elements or anti-nutritional
factors to non-toxic metabolites. Garlic fed
bird exhibited higher liver mass as compared
to control group. Onibi et al., (2009) in their
study on the effect of garlic on performance
and meat quality of the broiler chicken found
that organ characteristics of chicken were not
significantly affected (P>0.05) by dietary
supplementation but abdominal fat contents
were
numerically
lowered
due
to
supplementary garlic.
Contrary to the present findings, Fayad et al.,
(2011) and Issa and Omer, (2012) found no
significant differences in per cent yield of
gizzard among different treatment groups.
Similar to the present finding, Ademola et al.,
(2004) also found significant (P<0.05)
differences in the mean weights of liver and

lungs due to supplementation of garlic powder
in feed.
In the present findings, it was observed that
the garlic supplement elicited significant
(P<0.05) decrease of the abdominal fat content
of the experimental birds of T1, T2 and T3
group as compared to control group. The
present findings corroborated with the reports
of Raeesi et al., (2010), Jimoh et al., (2012)
and Oleforuh-Okoleh et al., (2014) who found
significant (P<0.05) depression of weights of
abdominal fat in carcasses of broiler chicken
supplemented with garlic powder in feed. The
reduction in the percentage of abdominal fat in
garlic supplemented powder may be attributed
to the action of garlic which has been reported
to possess lipid lowering effects (Agarwal,
1996).

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Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

Table.1 Percent ingredient and nutrient composition of the experimental basal diet
Ingredients (kg)

Starter (0-28 days)

Finisher (29-42 days)

Percent Ingredient Composition
42.0
14.0
25.0
10.0
7.0
1.5

Maize
Rice polish
Ground nut cake
Soyabean meal
Fish meal
Mineral mixture
Common salt

50.5
15.0
16.0
10.5
6.0
1.5

0.5
Nutrient compositionon DM basis (%)

Dry matter (%)
Crude protein (%)
Ether Extract (%)

Crude Fibre (%)
Nitrogen free extract (%)
Total ash (%)
Metabolizable energy (kcal/kg)*

88.92
23.04
4.89
5.81
59.44
7.01
2850.85

0.5
88.95
20.12
5.01
6.11
60.52
6.98
2913.41

*Calculated values
(N.B. Vitamin premix (Vitablend vit A, B 2, D3, K) was added @ 20 g per quintal of diet in both starter and finisher
diet. Mineral mixture contained calcium 25%, Phosphorus 5%, Sodium chloride 23%, Iodine 10 ppm, Copper 100
ppm, Manganese 2000 ppm and Cobalt 10 ppm).

Table.2 Effect of feeding Garlic (Allium sativum) on haematological parameters in commercial
broiler chicken

Parameters
Haemoglobin (g/dl)
PCV (%)
Total RBC (million/ mm3 )
Total WBC (million/ mm3 )
Neutrophil (million/ mm3 )
Eosinophil (million/ mm3 )
Monocyte (million/ mm3 )
Lymphocyte (million/ mm3 )

T0
(Control)
9.60 ± 0.32
21.54a±0.63
2.11 ± 0.05
71.12a ± 1.82
4.16a ± 0.14
0.52a ± 0.07
0.91a ± 0.03
64.19a ± 1.78

T1
(GP-0.5%)
10.12 ± 0.31
24.60b ± 0.75
2.12 ± 0.05
72.52ab ± 1.93
4.32ab ± 0.13
0.63ab ± 0.06
0.99ab ± 0.03

66.26ab ± 1.65

abc

T2
(GP-1.0%)
10.50 ± 0.39
24.72bc ±1.24
2.10 ± 0.06
85.69c ± 2.18
4.52abc ± 0.11
0.76c ± 0.09
1.08c ± 0.06
70.58c ± 1.00

Mean values with different superscripts within row differ significantly.
** Significant at P<0.001; *Significant at P <0.05; NS- Non Significant at P > 0.05

496

T3
(GP-1.5%)
9.74 ± 0.38
23.20abc ±0.68
2.03 ± 0.05
85.11c ± 1.46
4.69c ± 0.11
0.89c ± 0.09
1.12c ± 0.03
71.89c ± 0.97

P value
NS
*
NS
**
*
*
**
**


Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

Table.3 Effect of feeding Garlic (Allium sativum) on serum biochemical profile in commercial
broiler chicken

Parameters
Serum glucose
ALT (U/ml)
Total
cholesterol
(mg/dl)
Triglycerides
(mg/dl)
HDL (mg/dl)
LDL (mg/dl)

T0
(Control)

T1
(GP-0.5%)

T2
(GP-1.0%)

T3
(GP-1.5%)

P value

248.20 ±8.62
26.29a ± 0.74
165.01a±2.66

243.00 ±6.82
26.02ab ± 0.39
146.48b±6.65

247.00±1.09
23.27c ± 0.55
110.89c±2.25

244.20±2.78
25.32ab± 0.31
109.48c ±2.23

NS
*

**

103.74a±2.91

81.84b ± 2.18

53.74c ± 2.76

50.43c ± 3.11

**

47.42a ± 3.99
96.85a ± 4.88

57.47ab±10.36
61.59b ± 7.59

82.02c ± 3.57
18.27c ± 3.85

83.13c ± 3.46
16.21c ± 4.31

**
**

abc

Mean values with different superscripts within row differ significantly.

** Significant at P<0.001; *Significant at P <0.05; NS- Non Significant at P > 0.05

Table.4 Effect of feeding Garlic (Allium sativum) on carcass traits in commercial broiler chicken

Parameters
Live weight (g)
Dressed weight (g)
Dressing percentage (%)
Giblet weight (g)
Giblet yield (%)

T0
(Control)
1891.25±53.1
1362.44±44.2
71.98±0.69
103.60± 3.01
5.61a ± 0.17

T1
(GP-0.5%)
1945.88±74.05
1388.68±61.78
71.27± 0.88
98.50 ±3.03
5.08b ±0.10

T2
(GP-1.0%)
2084.48±80.28

1506.38±62.75
72.19± 0.8
101.75±3.93
4.88bc ±0.05

T3
(GP-1.5%)
2020.25± 82.90
1451.50± 57.61
71.89 ± 0.87
97.9 ±3.83
4.85bc ±0.09

abc

Mean values with different superscripts within row differ significantly.
** Significant at P<0.001; *Significant at P <0.05; NS- Non Significant at P > 0.05

Table.5 Effect of feeding Garlic (Allium sativum) on per cent yeild cut up parts in commercial
broiler chicken
T0
(Control)

T1
(GP-0.5%)

T2
(GP-1.0%)

T3

(GP-1.5%)

P value

Parameters
Neck
Wing
Back
Breast
Thigh
Drumstick

6.32± 0.23
10.56 ± 0.25
17.33 ± 0.69
32.68 ± 0.94
14.52 ± 0.59
12.99 ± 0.33

5.93 ± 0.41
10.46 ± 0.48
17.41 ± 0.62
32.22 ± 0.85
14.56 ± 0.55
13.15 ± 0.45

6.39 ± 0.54
11.28 ± 0.51
17.51 ± 0.81
32.78 ± 0.81

14.72 ± 0.41
13.48a ± 0.24

6.10 ± 0.36
10.33 ± 0.31
17.44 ± 0.49
32.44 ± 0.65
14.69 ± 0.68
13.35 ±0.13

NS
NS
NS
NS
NS
NS

** Significant at P<0.001; *Significant at P <0.05; NS- Non Significant at P > 0.05

497

P
value
NS
NS
NS
NS
*

Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 492-500

Table.6 Effect of feeding Garlic (Allium sativum) on per cent weight of relative organs and
lymphoid organs (on DWB) in commercial broiler chicken

Parameters

T0
(Control)

Liver
Heart
Gizzard
Head
Shank
Intestine
Lungs
Kidney
Pancreas
Abdominal fat

2.41a ± 0.11
0.59 ± 0.03
2.48a ± 0.09
3.51 ± 0.19
4.98 ± 0.15
5.94 ± 0.52
0.97a ± 0.03
0.25 ± 0.03
0.31 ± 0.05

1.31 ± 0.03

Spleen
Thymus
Bursa

2.31a ± 0.05
5.06 ± 0.19
1.28 ± 0.02

T1
(GP-0.5%)

T2
(GP-1.0%)

T3
(GP-1.5%)

P value

2.16a ± 0.03
2.07b ± 0.06
0.56 ± 0.05
0.59 ± 0.02
a
2.35 ± 0.07
2.21bc ± 0.05
3.49 ± 0.21
3.45 ± 0.11

5.13 ± 0.31
5.25 ± 0.17
5.81 ± 0.58
5.87 ± 0.57
b
0.93 ± 0.02
0.72b ± 0.04
0.30 ± 0.04
0.28 ± 0.06
0.25 ± 0.02
0.30 ± 0.01
b
1.22 ± 0.04
0.71c ± 0.02
Lymphoid organs
2.27ab ± 0.04
1.68c ± 0.07
5.03 ± 0.18
5.18 ± 0.17
1.28 ± 0.03
1.24 ± 0.02

2.09b ± 0.03
0.56 ± 0.05
2.19c ± 0.05
3.46 ± 0.03
5.13 ± 0.13
5.87 ± 0.46
0.69b ± 0.02
0.27 ± 0.05

0.24 ± 0.02
0.67c ± 0.02

*
NS
*
NS
NS
NS
**
NS
NS
**

1.72c ± 0.07
5.09 ± 0.19
1.27 ± 0.02

**
NS
NS

abc

Mean values with different superscripts within row differ significantly.
** Significant at P<0.001; *Significant at P <0.05; NS- Non Significant at P > 0.05

Lymphoid organs
Among the lymphoid organs, both bursa and
thymus showed no significant (P≥ 0.05)

difference in per cent weights between the
different treatments groups (Table 5).
However, the per cent weights of spleen
differed significantly (P<0.05) among
different experimental groups. The spleen
weight decreased significantly (P<0.05) in T2
and T3 group as compared to T0 and T1. This
might be due to the antimicrobial properties of
garlic. The present findings were in agreement
with the observations of Elagib et al., (2013)
wherein, they found no significant (P>0.05)
difference in both weights of bursa and
thymus between different treatment with 3 and
5 % garlic powder and spleen weight
decreased significantly (P<0.05) in garlic
treated groups as compared to control.
Contrary to the present observation, Raeesi et
al., (2010) found significant (P<0.05)
differences in per cent yield of bursa among

different treatment groups. However, they
reported that the relative weights of spleen
were higher in unsupplemented group.
Dietary supplementation of garlic reduced the
accumulation of abdominal fat pad and
decreased serum cholesterol and triglycerides
level in the commercial broilers. Dietary
supplementation
of
garlic

exhibited
hypocholesterlaemic
and
hypolipidemic
effects on the broiler chicken and could
therefore be supplemented in broiler diet to
minimize excessive fat deposition in broiler
carcass however, further studies are required
to ascertain the findings of the present study.
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How to cite this article:
Bondona Borgohain, Joga Dev Mahanta, Deben Sapcota, Bornalee Handique and Rafiqul
Islam. 2019. Effect of Feeding Garlic (Allium sativum) on Haematological, Serum Biochemical
Profile and Carcass Characteristics in Broiler Chicken. Int.J.Curr.Microbiol.App.Sci. 8(10):
492-500. />
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